From The Desk Of Peter Holsapple: B&M Brown Bread

It makes sense that since Peter Holsapple has long been the go-to guy for musicians such as R.E.M., Hootie & The Blowfish, John Hiatt, Indigo Girls, the Troggs, Juliana Hatfield and too many others to name here that when he needed assistance on his first solo album in 21 years that he would turn to, well, himself. Game Day (Omnivore) is a solo record in the truest sense of the word, as the dB’s co-founder pretty much did everything himself on the LP. Holsapple will being guest editing—for the second time—all week. Grab some beer and some pizza: It’s game day.

Holsapple: Among my fondest food memories from growing up was when my mom would serve B&M Brown Bread with their adjacent baked beans. The beans I didn’t really care for—molasses-y and thick, too sweet for a vegetable, too utilitarian for a dessert. But the brown bread was wonderful stuff—butter on top made for a delicious taste that got eaten long before the baked beans ever were!

My children, aged 14 and 10, had a very hard time imagining that you could have bread in a can, and honestly, I was at something of a loss trying to explain it to them. But once it was opened, sliced and served, they understood why I loved it so much. Dense and rich, it’s still one of my most favorite things to eat. (I had the hardest time finding it on my Kroger’s shelves, though. One might’ve thought it’d be seated near its bean accompaniment, but I found it near the baking needs. Go figure.)